Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution

by Veronika Barišić, Antun Jozinović, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Đurđica Ačkar
Published 2020-05-01

The Chemistry behind Chocolate Production

by Veronika Barišić, Mirela Kopjar, Antun Jozinović, Ivana Flanjak, Đurđica Ačkar, Borislav Miličević, Drago Šubarić, Stela Jokić, Jurislav Babić
Published 2019-08-01

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

by Veronika Barišić, Jovana Petrović, Ivana Lončarević, Ivana Flanjak, Drago Šubarić, Jurislav Babić, Borislav Miličević, Kristina Doko, Marijana Blažić, Đurđica Ačkar
Published 2021-03-01

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

by Veronika Barišić, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, Đurđica Ačkar
Published 2020-11-01

Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell?

by Veronika Barišić, Ivana Flanjak, Mirela Kopjar, Mirta Benšić, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Kristina Doko, Midhat Jašić, Đurđica Ačkar
Published 2020-06-01